Rhubarb and Strawberry Crumble | Living North

Rhubarb and Strawberry Crumble

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Rhubarb and Strawberry Crumble
Serves: 
6

400g rhubarb, cut into 3cm lengths 
400g strawberries, hulled and halved
2 star anise
75g brown sugar 
Grated zest and juice of 1 large orange 
For the topping:
150g porridge oats
100g plain flour 
100g chilled butter, diced
2 tbsp clear honey
100g brown sugar 
50g roasted hazelnuts 

Crumbles aren’t just for winter and the juicy rhubarb and sweet strawberries here transform a cold-weather pudding into a sunshine treat with the fruity flavours of summer

Preparation time: 15 minutes 
Cooking time: 45 minutes
 

Preheat the oven to 180C gas mark 4. Place the rhubarb, strawberries, star anise, sugar, orange zest and juice in a large ovenproof dish. 

Place the oats, flour and butter in a bowl then, using your fingertips, rub in the butter until it resembles breadcrumbs. Add the honey, sugar and hazelnuts then rub together to form small clumps. 

Scatter the oaty crumble over the fruit. Sit the dish on a baking sheet in the oven and cook for 45 minutes until the fruit is tender, bubbling around the edges and the top is crunchy and golden brown. 

Hundreds more seasonal recipes can be found at www.waitrose.com/recipes

Published in: March 2019

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